Colorful, creamy and cuminy/lemony, this cauliflower beet dip is perfect for a light lunch or dinner, as an appetizer, or an indulgent midnight snack. Vegan and Passover friendly!
Cauliflower Beet Dip
There is something about colorful food that’s fun to look at – it makes it even more fun to eat! Our colorful, cuminy/lemony cauliflower beet dip is no exception, and it’s simple to make all year round! A perfect complement to veggies, bread, and crackers (or matzah), all you need is a food processor, some imagination, and an empty belly.
The pairing of cauliflower and beets in this dip is pretty marvelous if we say so ourselves. Beets, in particular, are a fantastic source of nutrients like fiber, folate, and Vitamin C. And that fabulous magenta pigment? Bet you didn’t know that it lowers blood pressure and can improve athletic performance. Cauliflower has become a trendy vegetable in recent years – you might have seen them chopped into “steaks” – but it’s long been a favorite of veggie fans who love its satisfying crunch. It also happens to improve eyesight, provide antioxidants and phytonutrients, and has choline, which helps with learning and memory. (Just saying.) It also happens to be a particularly versatile vegetable, perfect raw, steamed, mashed, or, in this case, processed into a delectable dip.
This version of our cauliflower beet dip is actually a “take two”. “Take one,” which we made by roasting the veggies and garlic on a baking sheet, got a little too toasty and had a slightly bitter taste.
When we tested the recipe again, we roasted them wrapped in tin foil and we got all the sweet, roasted vegetable goodness we
were craving. Trust on this one: we made the mistakes so you don’t have to!
The steps are quite simple:
- Wrap the cauliflower, diced beets and garlic cloves in aluminum foil, separately (so you have 3 separate little packages).
- Place them on the baking sheet, and roast until the beets are tender.
- Combine the roasted cauliflower, beets and garlic and the rest of the ingredients in the food processor.
- Process until smooth and done!
Aside from the fact that this dip is vegan and Passover-friendly, it makes for a great presentation with just a little extra effort. For color contrast, pair it with bright red-pepper Romesco dip (click here for the recipe) on a vegan (or dairy, if not vegan) cheese board for a real crowd-pleaser that appeals to both the eye and the palette.
The combination of savory dips, smoky non-dairy cheese, the salty crunch of matzah and nuts and the sweetness of the fruit are pitch-perfect for a light lunch or dinner, an appetizer, or an indulgent midnight snack.
Some Inspired beet recipes
- Roasted beet hummus
- Roasted beet salad with creamy horseradish and candied walnuts
- Roasted beets and sweet potato tacos
- Quinoa, chickpea and beet burger
- Beet carpaccio with chia seed dressing
- Beet smoothie bowl
- Veggie noodle salad with peanut dressing
- How to cook beets
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Cauliflower Beet Dip
Prep Time: 15 minutes- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Appetizer
- Method: Roasting
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Pin RecipeDescription
Colorful, creamy and cuminy/lemony, this cauliflower beet dip is perfect for a light lunch or dinner, as an appetizer, or an indulgent midnight snack. Vegan and Passover friendly!
Ingredients
- 1 1/2 lbs frozen cauliflower florets, thawed
- 1 large beet (about 1 pound), diced small (yields approximately 3 cups diced)
- 4 large garlic cloves, peeled
- 1/4 cup lemon juice
- 2 tbsp extra virgin olive oil
- 2 tbsp prepared horseradish
- 1/2 tsp salt
- 1/2 tsp cumin
Instructions
Preheat the oven to 400F. Line a large baking sheet with aluminum foil
Wrap the cauliflower, diced beets and garlic cloves in aluminum foil, separately (so you have 3 separate little packages). Place them on the baking sheet, and roast for about 45 minutes, until the beets are tender
Combine the roasted cauliflower, beets and garlic and the rest of the ingredients in the food processor, and process until smooth. Refrigerate until ready to use
Marilyn says
Sounds delicious! Two questions, can you use fresh cauliflower and is the 1/4 lemon juice a quarter of a cup?
Vicky & Ruth says
Hi Marilyn,
Yes, you can use fresh cauliflower, just take into consideration that it might take a bit longer to cook. Also, yes, it’s a 1/4 cup lemon juice. Sorry about the typo! We have corrected it . Thank you 🙂
Helen Scarr says
S couldn’t wait to make this recipe and it fulfilled all my anticipations! Beautiful colour and the combination of flavours is gorgeous. Took half to a friend along with a jar of horseradish and a couple of lemons as those ingredients were missing from my pantry. Also found some fresh horseradish so we’ll have fun experimenting perhaps. Thank you for this recipe, I could eat it by the spoonful from the bowl on its own. So good.
Vicky & Ruth says
Thank you so much Helen!! So glad to hear you enjoyed it! 🙂
Carol says
This dip was absolutely delicious! And the color intense magenta is a stunner. It goes together easily and can be made the day before. I served it with Yehuda Gluten Free Matzah, which is crispier than regular matzah, giving a contrasting crunch; My guests loved it. It will be a regular on my holiday appetizer table. Thank you! 5 stars!
Vicky & Ruth says
Thank you so much Carol!! The color is one of our favorite thing about this dip. So happy to hear you liked it!! 🙂
Vicky & Ruth says
Thank you, we are so glad you enjoyed it!